Blueberry, Raspberry & Blackberry Pie

Name: Blueberry, Raspberry & Blackberry Pie
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 237 milliliters blackberries; 237 milliliters blueberries; 1 Tbsp butter or margarine; 3 Tbsps MINUTE Tapioca; 425 grams pkg. ready-to-use refrigerated pie crusts (2 crusts); 237 milliliters raspberries; 237 milliliters sugar

Blueberry, Raspberry & Blackberry Pie is a vegetarian dessert. This recipe serves 20. One portion of this dish contains around 2g of protein, 6g of fat, and a total of 157 calories. If you have blackberries, ready-to-use pie crusts, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Preheat oven to 400F.

Equipment you will use

Oven

Mix berries, sugar and tapioca in large bowl.

Ingredients you will need

Berries

Tapioca

Sugar

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Bowl

Let stand 15 minutes.

Prepare bottom pie crust as directed on package for 2-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter.

Ingredients you will need

Pie Crust

Butter

Crust

Fruit

Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife.

Ingredients you will need

Pie Crust

Equipment you will use

Knife

Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.

Ingredients you will need

Crust

Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Equipment you will use

Oven